friends, I have to tell you… I absolutely love soup. I could seriously eat it 365 days of the year.
I woke up in a healthy cooking mood this am. I headed to the store unsure of what I was going to make and I saw a beautiful display of carrots and then I knew! I remembered that the very first dish I made at Johnson &Wales was a carrot soup. So I decided to make my own version!
vegan creamy carrot-ginger soup with lemon-parsley pesto
( makes 2 servings, it can easily be doubled)
1 tablespoon coconut oil
1 small fingering potato
1 garlic clove
A few gratings of fresh ginger
1 tsp turmeric root
2-3 cups low sodium chicken broth
1 cup light coconut milk
Sea salt and pepper
In a Dutch oven, melt coconut oil. Peel carrots reserving peels for Stock ( I keep empty freezer bags in my freezer and add to it daily. When they are full I’ll make either a veggie stock or bone broth, depending on what I have in hand )
Roughly chop carrots and potato ( no need to peel the potato 😉)
Add to coconut oil and sauté. Stir a little bit, but not too much, you want the sugars in the carrots to get a little carmalazation ( color=flavor)
When you can see color on the carrots, crush garlic and add, stir once then immediately add 1 cup broth.
Grate the ginger into the soup ( my good friend, Cindy told me that if you keep your ginger in the freezer it’s easier to grate and won’t go bad —-genius! —)
Add turmeric, salt and pepper.
Bring to a simmer until veggies are tender.
Let cool then add to blender ( alternatively you could us an immersion blender, but I find my blender results in a silkier soup)
Add another cup of broth and blend until smooth.
Return mixture to pan and stir in 1 cup coconut milk
Taste for salt and pepper. Adjust accordingly . If soup is too thick, add a bit more broth to make it to your liking.
1 handful fresh parsley
Juice from 1/2 lemon
1/2 garlic clove
1/4-1/3 cup olive oil
Sea salt and pepper
Blend well in a tabletop blender
To serve, swirl the pesto atop the soup and garnish with slivered almonds ( pepitas would have been my choice here, but since I had almonds, they won!)
I’m quite sure this soup will be just as tasty cold as it was hot…. I’ll check back in 😎